Zhajiang Noodles in old Beijing was brought to Beijing by Li Zicheng, a peasant army. This kind of noodles is characterized by dry noodles, easy to make and fast to eat. Finally, it was gradually consolidated after the Qing Dynasty entered Beijing and continued to this day. Zhajiang Noodles in old Beijing mainly consists of noodles, fried sauce and food code. The fried sauce that plays a key role determines the overall taste of this bowl of Zhajiang Noodles, such as the choice of meat, the fat and thin, and the yellow sauce used for fried sauce. Noodles pay attention to eating hot noodles in winter, but in summer, after the noodles are out of the pot, they are cooled, which can keep the taste of noodles very strong.

The menu code used is relatively rich, and a jingle is popular in Beijing: "Green beans, Toona sinensis buds, and leeks are cut into pieces; Celery powder, lettuce slices, dog tooth garlic should be broken into two petals; Bean sprouts, remove the roots, and cut the cucumber with thorns on the top of the flower into filaments; The heart is beautiful, cut a few batches, and chop the diced Jiang Dou, and the radish with green tassels; Sprinkle a little pepper sesame oil and mustard on your nose. Although Zhajiang Noodles has only a small bowl, seven dishes and eight bowls are noodles. "

Of course, Zhajiang Noodles has different ways in Hebei, Shanghai and Guangdong, and South Korea also has Zhajiang Noodles. Different South Korean Zhajiang Noodles only has noodles and sauce, but no dishes. And South Korean Zhajiang Noodles uses spring sauce, which is darker in color and sweeter in taste.

2. Daoxiao Noodles, Shanxi, together with Zhajiang Noodles in Beijing, Huimian Noodles in Henan, Regan Noodles in Hubei and Dandan Noodles in Sichuan, are known as the five major noodles in China, which shows that Daoxiao Noodles's noodles are very famous. The whole shape looks like willow leaves, and the middle part is small, with thin border epithelium and tender entrance. However, its key role is that this halogen is very important. There are common meat marinades, and the meat is mainly pork and three fresh marinades, mainly sea cucumber and squid. There is also tomato, cabbage and brine.

3, Lanzhou beef noodles, please note that this is not Lanzhou Lamian Noodles, Lanzhou beef noodles are the most authentic in Lanzhou, because this kind of noodles can only be made in Lanzhou, and the characteristics of Lanzhou beef noodles are "one clear, two white, three red, four green and wuhuang". That is, beef soup; White is the color of radish slices; Three red is Chili oil bright red; Four greens are bright green of coriander and garlic seedlings; Wuhuang refers to the color of noodles. Why is slim yellow? Noodles are made of flour and Gabon ash, so the color of such noodles is naturally light yellow, and because Peng ash is alkaline, noodles are very strong.

4, Shaanxi oil-sprinkled noodles, oil-sprinkled noodles are Shaanxi's characteristic pasta, which originated in the Ming Dynasty. In terms of practice, oil-sprinkled noodles should be the simplest noodles, but the taste is not simple. Noodles can also be pulled noodles, and the taste of pulled noodles is even stronger. The pepper noodles in the oil-sprinkled noodles are very critical, and this pepper noodles is the unique variety of Qinchuan in 800 miles. After being splashed with rapeseed oil, Qinjiao noodles suddenly smell fragrant. Then add a little chopped green onion, garlic and vinegar to make it taste great.

5, Wuhan Regan Noodles

Originated in Hankou in 1930s, it was discovered by a chef selling noodle soup that brushing a layer of oil on noodles would speed up the mass sale of noodles. At the same time, the noodles tasted excellent after being drenched with sesame sauce, with some sour beans, etc. Now Regan Noodles in Wuhan is quite popular all over the country.

6. Huimian Noodles, Henan Province talks about Huimian Noodles, Henan Province, which is very popular in Henan Province. There are mainly mutton Huimian Noodles, Sam Sun Huimian Noodles, beef Huimian Noodles, etc. The soup in Huimian Noodles, Henan Province is mainly made of mutton and sheep bones, and finally served with kelp, vermicelli and other materials. It tastes delicious, but it can't be seen in other parts of China. The main reason may be that it is troublesome to make, and some people don't like mutton.

7, Chongqing Xiao noodles, Chongqing Xiao noodles are popular in Chongqing and Sichuan, with dry distillation, heavy spicy taste, more green vegetables, and richer side dishes, such as pea noodles, fat sausage noodles, beef noodles and so on.

8, Zhenjiang pot cover noodles

Pot cover noodles, also known as the first noodles in the south of the Yangtze River, are characterized by floating a pot cover on the noodles when cooking, which makes the noodles have a special flavor.

9. Dandan Noodles, Sichuan

Dandan Noodles originated in Zigong, Sichuan Province. As the name implies, it is made on a pole, and vendors in the streets cook noodles while shouting. This kind of noodles is slim, with red oil, Sichuan sprouts and minced meat, and its taste is very unique.

10, Taiwan Province beef noodles

In fact, Taiwan Province beef noodles have only a short history of 70 years in Taiwan Province. Before, people in Taiwan Province did not eat beef, because the local cows were all buffaloes, and later they were brought back by Kuomintang soldiers at that time. Those Sichuan veterans' families started Sichuan beef noodles in their hometown, which became popular in Taiwan Province for a time, and a beef noodle festival was held in Taipei every year. Now beef noodles have become a regional business card of Taiwan Province.

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